Name: Rice noodles with egg and vegetables (quick skillet)
Total time: 15 min
Yield: 2 servings
Ingredients: 160 g rice noodles (flat or thin, to taste); 2 pcs eggs; 150 g carrot (in thin strips); 120 g bell pepper (in strips); 100 g zucchini or broccoli (in smaller pieces, optional); 30 g spring onion (or 1/2 red onion); 2 cloves garlic; 15 ml oil (rapeseed/sunflower or sesame); Sauce; 30 ml soy sauce; 10 ml lemon or lime juice; 10 ml vody; 5 g honey or sugar (optional, to balance); For finishing (optional); 10 g sesame seeds; 2 g chili flakes (if you want it spicy); salt as needed (careful – soy sauce is salty) pepper to taste

Rice noodles with egg and vegetables (quick skillet)

Rice noodles with egg and vegetables are my go-to "dinner saver" when you’re hungry and short on time. Rice noodles cook in minutes, the vegetables are quickly tossed in the pan, the egg brings it together, and a simple soy-and-lemon (or lime) sauce creates a flavor that tastes Asian, while still being very easy homemade food. The best part is you can throw in practically anything from your fridge – from carrots and peppers to frozen vegetables. It’s perfect for a lunchbox too, since the noodles absorb the sauce and still taste great the next day.

⏱ 15 min● easy♨ 2 servings

Step by step

Instructions

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1Step 1Put the rice noodles into a larger bowl and pour over hot water. Let them soften according to the package instructions (usually 3–6 minutes). Then drain them and briefly rinse with cold water so they don't stick. Let them drain – meanwhile prepare your pan.
2Step 2Cut the vegetables into thin pieces so they cook quickly: carrot into matchsticks, pepper into strips, zucchini into half-moons or cubes, spring onion on a diagonal. Chop or press the garlic.
3Step 3In a cup or small bowl mix the sauce: soy sauce, lemon/lime juice, water and optionally a bit of honey. It's simple, but it gives the flavor exactly right – salty, slightly tangy and gently sweet in the background.
4Step 4Heat oil in a pan over medium-high heat. Add the carrot and sauté 1–2 minutes, then add the pepper and other vegetables (zucchini/broccoli). Stir-fry briefly so they stay slightly crisp – that's the magic of a quick stir-fry. Add the garlic and spring onion and let them scent for just a few seconds.
5Step 5Push the vegetables to the side of the pan and crack an egg into the free space. Stir quickly to make scrambled egg. Once the egg begins to set, mix it with the vegetables.
6Step 6Add the drained rice noodles to the pan, pour in the prepared sauce and mix everything thoroughly. Toss over medium heat for 1–2 minutes so the noodles warm through and absorb the flavor. If the noodles stick, a tablespoon of water or a drop of oil helps.
7Step 7Taste and adjust: if it’s not salty enough, add a little soy sauce; if it’s too “heavy,” add a few drops of lemon. Finish with sesame and chili flakes if you like. Serve immediately – it’s best fresh, hot and with crisp vegetables.

Kitchen tip

Rice noodles easily overcook if left in water too long. Pull them out a moment early – they’ll warm and soften perfectly in the pan. And if you want to add protein, the quickest upgrade is a handful of fried tofu or leftover chicken from the fridge.

Customize this recipe

Variants and alternatives

With chicken: add 200 g of chicken cut into strips, fry it in the pan first, set aside, then cook the vegetables and finally combine everything. With peanut sauce: stir a tablespoon of peanut butter and a little more water into the sauce – it will create a creamier “pad thai vibe.” More vegetables: add a frozen Asian mix – just let it thaw a bit first so it doesn’t cool the pan. Without soy sauce: if you don’t want soy sauce, use salt, lemon, a little garlic and a drop of sesame oil – it won’t be the same, but still tasty and simple.

Approximate per serving

Nutritional values

Energie~520 kcalProteins~18 gSacharidy~78 gTuky~ 14 g

Rice noodles with egg and vegetables (quick skillet)

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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